Fry tofu in oil on medium-high non-stick skillet until crispy on each site, about three minutes per side.

Soup Ingredients

2 t. hot pepper sesame oil

2 cloves of garlic, peeled and whole

½ white onion – do not dice

5 pods of star anise

1 cinnamon stick

3-inch piece of fresh ginger cut in half, lengthwise, skin on

2 small bok choy, cut in quarters lengthwise and cleaned thoroughly

1 c. carrot, sliced extra thin at an angle

3 c. vegetable stock

1 c. water

1 T. – 3 T. tamari (or to taste, I used two, but add more if you’d like it saltier)

½ jalapeno pepper, seeded

2 green onions, sliced on the diagonal

2 ounces of vermicelli rice noodles

Soup Directions

Sauté onion (flat side down) in oil on medium heat to sear, about three minutes.

Add anise, cinnamon stick, ginger, stock and water. Bring to a boil and let simmer 20 minutes. Discard all solid ingredients until just the broth remains.

Add bok choy and carrots and heat for another 3-5 minutes, until the vegetables are heated through but not cooked – they should be crisp and firm to the bite.

Cook rice noodles according to package directions (this usually includes draining them and rinsing them with water). Distribute hot noodles in two separate bowls. Pour hot soup on top. Top with tofu and green onion slices and serve with a side plate of garnishes and sauces listed below.

Garnishes

Serve toppings with each serving of soup on a separate plate so each person can add their own. It’s always good form to taste the broth first, then add the garnishes based on your personal tastes.